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The Winery

Taking care of the processes

Step by step, with the greatest care in the processes, with the experience of great professionals, inherited from many years and the latest technology, we achieve the highest quality.

We control the quality of the grape, at reception, to classify it in function of the different products that are going to be elaborated.

When the grapes enter the winery, on the reception scale, a sample is taken and various parameters are analyzed in real time: Brix Degree, Baumé Degree, PH, Total Acidity and Temperature; On the other hand, analysis is carried out using an enzymatic method to determine the health status of the grape (Potassium and Gluconic Acid). From there, they go to some unloading sites or others depending on whether they bring white, red, organic grapes and depending on the variety.

We pamper the grapes so that they offer us their juice most precious and thanks to the magic of fermentation and our team of professionals, we will achieve a magnificent result.

In the production of white wines, such as Sauvignon Blanc, Verdejo, Chardonnay, Viognier, Muscat, Airén and Macabeo, we do a small pre-fermentation maceration in a self-emptying tank, so that, together with the cold, we can favor the extraction of aromatic precursors from the wine. grape. From here the yolk must is bled (approximately 50%) and the grape mass is taken to pneumatic pressing. In both cases, said musts are carried out for clarification or cleaning by static racking (cold decantation of the musts for 24-48 hours).
These settled musts (clean musts) are sent directly to fermentation in tanks at a very controlled temperature, between 14-16ºC and lasting 15-20 days.

We take care of the color, we love the aromas, we respect the integrity of the grape.

For the production of red wine, including: Tempranillo, Syrah, Merlot, Cabernet, Petit Verdot, Garnacha, Graciano, Monastrel, Malvec and Tinto de Pámpana Blanca, most of our self-emptying tanks are adapted to the Ganímede system in which we take advantage the carbon dioxide generated in the fermentation itself to, with this gas, remove the entire mass of red grapes in maceration and thus avoid having to fragment the grapes with pumps to pump over the grape mass. With this technique we manage to respect the integrity of the grapes more and obtain greater aromatic expression in the wines.

In addition, we have an innovative system, Air Mixing, for the production of red wines, aimed mainly at the most aromatic varietals. With this system we achieve more expressive wines using air to homogenize the grape paste and without using pumping over.

We make wines on demand to satisfy each client's wishes.

Once the wines have finished fermentation (both white and red) they are racked, centrifuged and the last oenological corrections are made.
In order to adapt to the different market needs, we produce wines on demand. Due to the large number of grape varieties that we have, we can make the wine coupage that best suits each client, playing with variety mixtures, oaked wines, residual sugar wines, in short, with any combination requested by the client, offering maximum flexibility.
In addition to the type of wine, we can serve fully prepared wines, for the bulk market, with all the processes prior to final bottling: Clarification, Filtration and Tartaric Stabilization.

We preserve the wines so that they reach the consumer with all its early days' essence and freshness.

Although we are in a very hot area in summer, we currently have the ideal means to keep wines at the right temperature throughout the year. We are having more and more air-conditioned warehouses, so that these wines do not suffer the passage of summer. In addition, in the warmer months, the refrigeration systems are started up in order to keep the wines tempered. Our goal in the upcoming years is none other than to achieve an improvement in all the facilities for the excellent wine preservation: isolated warehouses, tank inerting, temperature control, inert gas transfers, etc.

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QUALITY, ENVIRONMENTAL AND FOOD SAFETY POLICY

At Bodegas Yuntero we consider essential the development of a Quality, Environmental and Food Safety Management System, based on the Standards ISO 9001, ISO 14001 and in the BRC and IFS Food Safety Protocols, in order to certify the safe production of our wines, complying with the legal and regulatory requirements that are applicable in our wine production, aging, bottling and marketing activities, and with those established by the client, and other requirements that the organization subscribes, related to its environmental aspects and occupational health and safety hazards.

The Winery supports all staff in the maintenance and continuous improvement of the system, considering each worker as the protagonist of the most important phase of the service of a company of recognized Quality, also promoting responsibility towards the environment.

Bodegas Yuntero, through its Integrated Management System, allows patents, its concern and permanent commitment to Quality and the Environment and to achieve a guarantee for the future of our planet that only competitive, sustainable organizations at the forefront of the market can offer.

Our work is based on the following fundamental pillars:

  • Elaborate top quality products and that they meet the expectations of the interested parties, that they are innocuous, legal and authentic, adjusting to the specified quality, as well as assuming their responsibility towards their clients. This is achieved by defining a clear plan to drive the development and continuous improvement of a culture of quality and food safety.
  • Respect, before their employees, equal opportunityand treatment, their privacy, their freedom from opinion, to guarantee a safe and healthy work environment, the necessary training, employment stability, fair remuneration, as well as avoiding forms of psychological persecution.
  • Offer our customers a Quality service, within the agreed period, maintain due confidentiality and respect for the privacy of thier data, adopt an attitude of honesty and have procedures for handling suggestions and claims
  • Promote in all employees a greater degree of solidarity, responsibility, social participation and the culture of quality and food safety.
  • Manage effectively and efficiently, by making its business activity compatible with the exercise of its social responsibility.
  • Correct and precise definition of the procedures, responsibilities and functions to follow in all departments.
  • Compliance with all the legal requirements and applicable regulations, and other requirements that the organization subscribes.
  • Promotion of qualitu, environmental and food safety, at all comany levels, providing adequate training for all the staff.
  • Prevention, control and minimization of the environmental effects generated in the environment, originated from our activity.
  • Promotion of the implementation of segregation programs at the origin of waste, to favor its subsequent reuse and/or proper disposal.
  • Arrange the delivery of our products in a way that causes the lowest possible environmental impact , always making sure that the products reach our customers in suitable packaging that complies with the applicable environmental regulations.
  • It considers environmental criteria a priority in decision-making, and studying at all times the best environmental technology available, thus modernizing our processes to increase their effectiveness in a reasonable period of time and where necessary.

In Manzanares, on January 04th, 2021

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